Tang Shui Ice Blend

Add to favorites
  • Serves: 4
  • Prep Time:
  • Cook Time:
  • We Suggest:


5g Red dates

10g Chinese Wolfberries

30g Dried Longan

5g Tangerine peel

1L Water

200g ice cubes

50g Gula Melaka

2-3 Mint leaves


  1. Soak Tangerine peel in warm water for 1 hour until softened. Reserve soaking liquid.
  2. Soak Dried Longan in water for 30 mins until softened and drain off the water.
  3. Soak Wolfberries for around 10 mins and drain off the water.
  4. Using a Visions pot, bring 1L of water to a boil. Lower the heat and add Dried Longan and the Gula Melaka. Simmer for 30 mins. Remove from heat and cool before straining.
  5. Reserve half of the Dried Longan and some wolfberries for garnishing.
  6. In a blender, add in the rest of the Dried Longan, wolfberries, Tangerine peel and its soaking liquid, Ice and Honey. Blend till fine.
  7. Pour into Pyrex double walled glasses. Top with the reserved Dried Longan, Wolfberries and Mint Leaves.